Goat meat has been showing up in the media lately. As usual, I thought I’d pull them together to share so you don’t have to keep up with it on your end!
Here’s a summary of the buzz (all food related of course):
- In the New York Times, food writer Florence Fabricant, features Ishq, an Indian restaurant, which includes a stand out dish of slow-cooked goat. Read here.
If you can’t access it, here’s a PDF of the article.
- Australian newspaper The Advertiser has an in-depth travel feature on visiting the Greek Islands, including a not-to-miss tavern with spit cooked meats and baked goat. Read more here.
- Back in the U.S. groundbreaking happened for a new Halal meat processing facility outside of the Minneapolis-St.Paul metro. The facility will be processing goat and sheep. Learn more here.
- Foodie magazine Bon Appetit features a Columbus (Ohio) restaurant which features a wide range of cultural dishes based on its kitchen team’s diverse heritages, including goat dish that blends the chief-owner’s cultural heritage and midwestern roots. Read it here.
- If you’re in the mood to cook Saveur recently featured this West African grilled beef kebab recipe, which would be great with goat too. Try it here!
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Okay, that’s it! I’ll let you decide which articles you want to check out!
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